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MULTIMEDIA VIDEO


RECIPE:
India’s Signature Dish: Tandoori Chicken


This is arguably the most instantly recognizable of beloved Indian meat delicacies around the world. Now you can make it at home. Chef Sanjay Patel shows you how.


(Above): Tandoori Chicken [SILICONEER photo]

Ingredients
  • 1 (three-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
  • 1/2 cup plain yogurt
  • 2 tbsp fresh lemon juice or malt vinegar
  • 1 tbsp minced garlic
  • 1 tbsp peeled and grated or crushed ginger root
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh-ground black pepper
  • 2 tsp salt, or to taste
  • Vegetable oil, for brushing
  • Fresh cilantro sprigs for garnish
  • Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Method:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.

Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Makes four servings.
Prep time: 8 hours, 45 minutes
Cook time: 45 minutes


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
Patel is executive chef at Milan Indian Cusine in Milpitas, Calif. (www.milanindiancuisine.com)



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COVER STORY
Changing the World:
Bilaal’s Voyage

Everybody can make a difference, writes Bilaal Rajan, 12, who to date has raised over $5,000,000 to support the less privileged.


ENVIRONMENT
Battling Toxics:
Rizwana Hasan

Syeda Rizwana Hasan’s legal battle to reduce the impact of Bangladesh’s hazardous ship breaking industry has won her the 2009 Goldman Prize for the Asia region. A Siliconeer report.


SUBCONTINENT
Status Quo, Jai Ho!
Media and Elections

The rampant bias in favor of the ruling Congress Party hasn’t changed at all in many decades, writes a frustrated Partha Banerjee.


OTHER STORIES
EDITORIAL: Making Change
NEWS DIARY: April
SUBCONTINENT: Red Alert: Naxal Offensive
BOOKS: South Asian Storyteller
PHILANTHROPY: Helping Bangladesh
TRAVEL: Spain: Toledo Norte
CULTURE: The Demise of Saang
SUBCONTINENT: Violence and Rape
AUTO REVIEW: 2009 Acura TL SH-AWD
BOLLYWOOD: Review: Aa Dekhen Zara
BOLLYWOOD: Guftugu
RECIPE: Tandoori Chicken
TAMIL CINEMA: Ananda Thandavam
COMMUNITY: News Briefs
PHILANTHROPY: Music for Kids
CULTURE: Habib Khan Live in Concert
INFOTECH INDIA: Roundup
HOROSCOPE: May



ENTERTAINMENT
81st Annual Academy Awards
A Siliconeer Exclusive Photo Essay



ENTERTAINMENT
IIFA Awards 2008
A Siliconeer Exclusive Photo Essay



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